Calories
250 kcal
Protein
6 g
Fat
21 g
Carbohydrates
12 g
Wash the lemon with hot water, dry, finely grate the zest and squeeze out 4 tablespoons of juice. Mix mustard with the lemon zest, juice, canola oil, pepper and salt.
Cook the eggs in boiling water for 10 minutes. Chop the onion into strips. Then peel the radishes and cut them into thin slices. Cut the avocado in half, peel and remove its pit. Now cut the cucumber into thin slices. Remove the shells from eggs and cut them in half.
Put the arugula in a bowl, then put the sliced radish, half the avocado, eggs and cucumber slices. Pour the dressing over the salad and serve.
You can change the composition and quantity of vegetables depending on the season or your taste.
Bon Appetit!
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